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Here's one of my favorite hamburger casserole recipes. The crisp topping, the cheesy rice and the savory meat are a great combination!

I like to make two batches while I'm at it: one to eat immediately, and one to freeze. I just love having ready made meals in the freezer!

You'll need cooked rice for this recipe. Put it on to cook before you do anything else, so it will be ready when you need it.

This recipe takes more time and more effort than my other hamburger casserole recipes. Save this one for a night when you are not in a rush!

Check that you have these staples at home

in the cupboard

garlic

tomato paste

dried oregano

whole wheat flour

rice

crisp rice cereal

in the fridge or freezer

ground beef (about 1 pound/500 g)

onion

butter

milk

Cheddar cheese

Buy these fresh ingredients

mushrooms (about 2 cups/500 mL)

Get out your equipment

Essential

a skillet

measuring cups and spoons

a can opener

a wooden spatula or wooden spoon

a cutting board and sharp knife

a large baking dish

a small bowl or glass measuring cup

a saucepan

a grater

Nice to have but not necessary

a rice cooker

a whisk (if not, use a fork to mix the tomato paste and water)

The recipe

1 lb/500 g ground beef

3/4 cup/ 175 mL chopped onion

2 cups/500 mL mushrooms, sliced

1 clove garlic, pressed

1 can (5.5 oz/156 mL) tomato paste

1/4 cup/60 mL water

1 tsp/5 mL oregano

4 Tbsp/60 mL butter

1/4 cup/60 mL flour

1 1/2 cups/375 mL milk

1 1/2 cups/375 mL shredded Cheddar cheese

1 1/2 cups/375 mL cooked rice

2 Tbsp/30 mL butter

3/4 cup/175 mL rice cereal, crushed

Preheat oven to 350F/180 C.

Cook the ground beef in a large skillet until no longer pink.Spoon into a baking dish.

Add the onions to the skillet.Cook until they begin to soften. Add the mushrooms and garlic and continue cooking until the onions are very soft.Spoon into the baking dish.

In a small bowl (or glass measuring cup), whisk together the tomato paste and water. Add the oregano. Pour this into the baking dish, and mix everything well.

In a medium saucepan, melt the first amount of butter.Blend in the flour, stirring.Gradually stir in the milk. Cook and stir over medium heat until the mixture boils and thickens. Remove it from the heat.

Add the shredded cheese to the saucepan. Stir until the cheese melts.Stir in the cooked rice.Spoon over the meat in the baking dish.

Melt the second amount of butter.Stir in the crushed cereal. Sprinkle over the casserole. Bake until hot and bubbly (about 20 minutes).

Substitutions

Use canned mushrooms instead of fresh.

Use any flour in place of the whole wheat flour.

Use a non-dairy milk substitute like soy milk or rice milk.

Ideas for making this recipe your own

Experiment with different spices instead of (or as well as) the oregano. How about thyme, or basil?

Use another cheese instead of the Cheddar. How about mozzarella?

Instead of using crushed rice cereal, try making crumbs out of soft wheat crackers, or toasted bread, or whatever you can think of.

Tips

Plan ahead to have leftover cooked rice in the fridge to use in this recipe!

To crush the rice cereal, put it in a paper or plastic bag, and use a rolling pin to gently turn it into crumbs. Or put it in a shallow dish, and use the flat bottom of a drinking glass to crush it.

To make ahead and freeze this dish, stop after you've spooned on the cheese and rice layer. Cover tightly with foil and seal tightly in a large freezer bag. To heat, thaw it completely. Make the butter/crushed cereal topping and sprinkle it over the casserole. Bake until heated through (about 45-60 minutes).

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